Argentina participated in the 24th edition of Madrid Fusión Alimentos 2026, one of the world's most influential gastronomic congresses, held from January 26th to 28th. With an official stand of over 100 m² at IFEMA, curated by chef Dante Liporace, the country's proposal was articulated under the slogan 'Origin as Avant-Garde,' a vision that projects Argentine cuisine into the future based on its territory, biodiversity, and knowledge. Within this framework, six chefs from different regions presented dishes that served as edible postcards of the country: creations where the flagship product, ancestral techniques, and contemporary cuisine dialogued to tell the story of Argentina through its flavors. Chef Luciano Nanni from Santa Fe presented a dish featuring 'boga,' a river fish that he sought to 'raise to another level in terms of quality.' The dish, approached from a contemporary culinary perspective and techniques, surprised the international public with the product's identity, its fatty content and distinctive flavor, and the gastronomic potential of the Paraná as a culinary territory. From Misiones, chef Gunther Moros began by saying, 'I was inspired by our customs, by the identity of the Misionero, by the identity of each person from the coast.' He concluded, 'We seek to put a little of each place into the dish.' The proposal integrated technique, product, and migratory history, building a gastronomic narrative where wild meats and ancestral recipes conversed to represent the cultural diversity of southern Argentina. From the Andean Patagonia, Alejandra Repetto presented a tartar of charqui from Patagonian meats, combining guanaco and Patagonian lamb with red fruits and a final nod to Welsh cake. 'We were inspired by the entire Andean Patagonia,' Repetto explained. 'We worked with guanaco and Patagonian lamb meat, and we also wanted to contribute technique, which is why we included guanaco charqui.' From Mar del Plata, chef Patricio Negro chose the anchovy as a tribute to the Port of Mar del Plata, an emblematic product of the local economy and identity. His proposal was based on a popular classic—anchovy, bread, and butter—reinterpreted in a contemporary key. 'The choice of the main piece for the dish was the Boga,' the text concludes, highlighting the importance of this river fish. Argentine participation was the result of a public-private articulation driven by the National Secretariat of Culture, PromArgentina, and the Argentine Federation of Hotel and Gastronomic Entrepreneurs (FEHGRA). The event also became a key platform for discovering new talents, presenting innovative products, and fostering cultural exchange between countries.
